Polenta Triangles in 2014

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I've come to love New Year's Day in a way I love no other holiday. Well yes, I do see the merits of adopting an "every day is the start of a New Year" philosophy, and I know I'd be much better off if I made resolutions more often than just in the fleeting moments of December, but there is something uniquely beautiful about January 1. I appreciate having a reason to look back on how much has passed and how I've changed over the ...

Ravenous for Baba Ganush

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A couple days ago, I was hungry. Not like, "Hm, I could definitely eat a few bites right now," but more like the type of hungry one feels growing in the depths of her stomach for several noticeable hours. For me, this is the best type of hungry, because these are the times I'm most inspired to cook. What's more, when I'm this hungry, I know it will be worth the wait to eat a a real meal, rather than grazing on snacks. And thus, the idea ...

It’s Hip to Be a Pickled Beet

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The time has come to revisit beta vulgaris on the tasty tRuth. But this time, instead of eeking their essence out in a batch of the popular chocolate beet cupcakes, we look this root straight in the eye, and ask, "Hey beet, how can we enhance and preserve your natural flavor?" If beets could talk, they would probably respond. "Roast me and then pickle me! Anything to get off this chilly farmer's market display." And the outspoken beet would be right, because pickling is not only an easy ...

Baked Yams with Garlic Aioli, Here and Now

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I, the Queen of Nostalgia, and experienced serious bout of said emotion a few nights ago as I paged through the November issue of Food Network Magazine. It was the last issue I worked on as an intern, and it felt strange to realize the reason I initially moved to New York City had fully run its course. Kind of like when the last Harry Potter movie came out, if you know what I mean. It's debatable which experience was more magical. This is why I started ...

Herb Roasted Winter Squash

There is no better way to enjoy winter squash than roasted with a few fresh herbs. There is hardly a simpler way, either. Just seed and dice two delicata and two acorn squashes and place on a baking sheet, add ~25 pearl onions, toss with enough olive oil to coat evenly (perhaps 3-4 T), 1 T minced fresh rosemary, 1 T minced fresh thyme, a dash crushed red pepper flakes, and salt and pepper to taste. Roast in oven at 375 degrees until squash is soft and ...